Quick Christmas Peppermint Pie
Picture this: it’s Christmas Eve, I’ve got Bing Crosby warbling in the background, kids are ping-ponging around with sugar-fueled energy, and someone, somewhere (probably me) forgot to buy dessert—again. Enter my Quick Christmas Peppermint Pie. I started making this a few years back after a spectacular cheesecake flop (crust melted, don’t ask…), and now it’s basically a running joke in my family that I fake all holiday desserts. If you can operate a mixer (or if not, a sturdy whisk and some gusto!), you can totally pull this off. The best bit? It tastes like you spent ages and involves exactly zero baking. Also, if you happen to have had a little too much nog, it’ll still come out fine.
Why I Keep Coming Back to This One
I whip this up when my to-do list is longer than Santa’s beard. My family goes a bit mad for it, mostly because it’s got that classic peppermint flavor without being toothpastey (it’s a word, I swear). And okay, it’s borderline embarrassing how many times a cousin has asked for the recipe—because it’s that easy (they think I have some sort of secret Christmas wizardry, but nah). Plus, I used to get really flustered about homemade pie crust—mine were always more “abstract sculpture” than dessert—so I happily lean hard into the ready-made crusts here. Have kids? Let them bash the peppermints. It’s chaos but good chaos.
What You’ll Need (A.K.A. The Ingredient Parade)
- 1 pre-made chocolate pie crust (9-inch; I sometimes use Oreo ones instead if I can’t find the regular chocolate. Honestly, even graham cracker works—my grandmother would disown me for saying this!)
- 3/4 cup crushed peppermint candies (or you can just use candy canes—much more fun to smash them, but buying pre-crushed is fine if, like me, your patience is running low)
- 1 package (8 oz) cream cheese, softened (store-brand stuff totally works, though Philadelphia fans may disagree)
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract (don’t get heavy-handed; I once did and everyone just stared at their plates. You could swap in vanilla extract if needed)
- 1 tub (8 oz) whipped topping (Cool Whip or the knockoff, both totally fine—on second thought, homemade whipped cream does taste fancier, but at Christmas, who are we kidding?)
- A handful chocolate chips (optional, but I do love a smattering for looks)
Let’s Make This Pie! (Directions, Kinda Sorta)
- First up, whack those peppermint candies. Seriously, this is stress relief in a bag. Pop them in a zip-top bag and use a rolling pin, frying pan, or even your coffee mug (done that) to crush them—not too fine; you want some crunch. Keep the kids away unless you love a mess.
- In a biggish mixing bowl, chuck in your softened cream cheese and powdered sugar. Beat them together until smooth and creamy—no lumps allowed. This is where I usually sneak a taste (for science!).
- Pour in the peppermint extract—careful here, it’s strong stuff—and half the crushed peppermint. Mix again, just till the colors start looking rather festive (white with little red streaks, basically Christmas in a bowl).
- Now dollop in the whipped topping. Gently fold until everything’s combined. You want the filling to stay fluffy, so don’t go at it like you’re mixing cement.
- Spoon the whole cloud of filling into your waiting chocolate crust. Smooth the top or make whorls with the back of a spoon if you wanna be fancy. Sprinkle the rest of the crushed mint and some chocolate chips over the top. Done! Well, sort of…
- I stick it in the fridge for at least 3 hours (or overnight if, like me, you get distracted and forget about it). If you try to slice too soon and it’s a bit goopy—just call it peppermint pie “parfait.” Nobody minds if it tastes good.
The Notes I Wish Someone Told Me
- This pie actually tastes better the next day—if you have that kind of willpower (I usually don’t).
- One year I threw in extra mint candies for “crunch”— horrid idea. Too much crunch. Use just enough for flecks.
- If your cream cheese is stubbornly cold, zap it in the microwave for 15 seconds. Otherwise, you’ll be fighting lumps, and nobody needs that kind of battle during the holidays.
Things I’ve Tinkered With (Some Worked, Some Eh…)
- Tried using a graham cracker crust instead of chocolate—it still works, just less dramatic looking. Not ugly, just sort of… beige?
- Once swapped in mint Oreos instead of mints—tasted more like cookies and cream with a weird twist. Not terrible, but I wouldn’t do it again.
- I always wondered about adding a raspberry swirl. Tried it. Made the colors wild but didn’t really blend right. If you make it work, tell me how!
Got These Tools? Great. If Not… Improvise!
- Mixing bowl (the biggest one you got, or clean out that popcorn bowl from movie night)
- Electric mixer (beats by hand are possible, but you’ll get a workout—my Aunt Linda swears by good old elbow grease, but I’m lazy)
- Rubber spatula (a big spoon works if your spatulas went missing in last week’s dishwashing chaos)
Storing Leftovers—If Miracles Happen
Cover with foil or plop it in a resealable container. It’ll sit happily in the fridge 3 days—though honestly, in my house it never lasts more than a day! The crust does go soft after a while, which some folks actually prefer (not me, though). I don’t recommend freezing—tried it once, the texture got all strange, kinda like icy mousse.
Want to Jazz It Up? (Or Keep It Chill?)
My family likes a big messy dollop of extra whipped cream on top, with more peppermint crushed up at the table. For a proper show-off moment (and to make my sister jealous), I sometimes drizzle a bit of chocolate sauce just before serving—it runs wild, but looks so fancy. Pro move: use this ganache if you’ve got time. Oh, if it’s really hot in your house, serve it semi-frozen as a cold treat; it’s different but sort of great.
Pro Tips I Learned the Hard (Sticky) Way
- Don’t attempt to skip the chilling time, trust me—I once rushed it, and ended up with a peppermint puddle wearing a crust hat. Not pretty, though folks still ate it.
- Using full-fat cream cheese just tastes better here. I’ve tried light, and it goes a bit weird and runny.
- If you’re into food coloring, a single drop of pink or red makes it pop. But proceed slowly or you’ll end up with clown pie. True story.
Oh, Quick FAQ Time (Because My Cousin Keeps Texting)
- Can I make this dairy-free? Yup! Use dairy-free cream cheese, and whipped coconut cream. It’s not quite the same, but does the trick for my lactose-free pals.
- Is there any shortcut for people who hate peppermint? Well, you could skip the extract and use orange zest or a bit of instant coffee powder for a mild mocha version. It stops being Christmasy, but hey—your kitchen, your rules.
- What do I do if it won’t set? Honestly, spoon it into cups and call it ‘Peppermint Pie in a Jar.’ No one will care. Or check if your fridge is colder than a Scottish December—makes a difference, weirdly.
- Where do you get your peppermint extract? I usually nab it from the supermarket, but King Arthur Baking has a nice one, too.
- Can I prep this ahead of time? Absolutely. Actually, I find it works better if you make it the night before. The flavors have a little party and get even better.
Oh and, before I forget: do yourself a favor and put a Christmas playlist on while you make this. Makes cleaning up spilled peppermint sugar a whole lot more bearable, promise. And if you end up with extra candy canes, stick them in hot chocolate or whack one as a cake topper—there’s always a use for stray sweets around the holidays, right?
Ingredients
- 1 prepared chocolate cookie pie crust (9-inch)
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 1 1/2 cups whipped topping, plus more for garnish
- 1/2 cup crushed peppermint candies or candy canes, plus extra for topping
- Red food coloring (optional)
Instructions
-
1In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
-
2Add the peppermint extract and a few drops of red food coloring (if using). Mix until evenly colored.
-
3In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
-
4Gently fold in 1 1/2 cups whipped topping and crushed peppermint candies until just combined.
-
5Spread the peppermint filling evenly into the chocolate cookie pie crust.
-
6Top with additional whipped topping and sprinkle with extra crushed peppermint candies. Refrigerate for at least 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
